Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH
- 20 sheets Athens® Phyllo Dough (14 x 18), thawed
- 16 ounces butter, melted
- 6 pounds red skin potatoes
- 20 ounces heavy cream
- 10 ounces butter, softened
- 2 ounces lobster base
- .5 ounce approx. salt
- .5 ounce approx. pepper
- 1 ounce parsley, chopped
- .1 ounce approx. cayenne
- 2 ounces roasted garlic
- .1 ounce approx. nutmeg
- 1.5 pounds lobster claw meat
- 8 pasteurized egg yolks
Layer 5 sheets of phyllo dough, brushing each with butter. Cut the phyllo into 6 pieces (6×7) per set and place the squares into standard muffin pans with the edges pointing up. Repeat the process three times to make 24 phyllo shells. Bake phyllo shells in a 350°F oven for about 12-15 minutes or until the shells are a light golden brown.
Start the potatoes in cold water, bring to a boil and cook until they are very tender. Strain the potatoes and let them sit for a few minutes. Mash the potatoes with the softened butter, lobster base, salt and pepper, parsley, cayenne, garlic and nutmeg.
Once well mashed and the potato mixture is room temperature, fold in the lobster meat and the yolks. Place the potato mixture into a piping bag and pipe the potato mixture slightly past the top of the phyllo shell.
Place the shells back into the oven and bake until the tops are a light golden brown; about 6-8 minutes.
- Lobster bisque can also be subbed in for some of the lobster meat and liquids in order to lower the cost of the dish.
- Additional lobster meat can be added instead of the lobster base to increase the profitability of the dish as well.
- Athens Ready-To-Go Phyllo Dough can be substituted for the 14×18 phyllo dough.